8ouncesboneless skinless chicken breastchopped into 1" pieces and seasoned with salt and pepper (I get my chicken from ButcherBox, which I highly recommend)
2tablespoonscoconut oildivided
1red bell pepperribs and seeds removed, sliced
1yellow onionsliced
8ounceskabocha squashpeeled, seeds scooped out, and cut into 1/2" cubes*
1tablespoonginger pasteor 3" piece of fresh ginger, grated
In a dutch oven or wok over medium high heat, add 1 tablespoon coconut oil. Cook the chicken until golden brown, turning occasionally. About 8 minutes. Transfer to a plate.
In the same dutch oven over medium high heat, add another 1 tablespoon coconut oil. Cook the bell pepper and onion and season with salt and pepper. Cook the vegetables until starting to brown slightly on the edges, but still crisp tender, about 6-8 minutes, stirring occasionally.
Add the kabocha squash, garlic and ginger, cook for 30 seconds until fragrant.
Add thai curry paste, pumpkin puree and coconut cream and stir to combine. Simmer until the vegetables are tender.
Add the chicken back in, and the kale and cook for another few minutes until heated thru.
Serve warm over cauliflower rice, and topped with red pepper flakes and chopped cilantro.
Notes
*Trader Joe's sells peeled and chopped kabocha squash in the freezer section! I love using this to save time
Nutrition
Calories: 510 | Total Carbs: 39.6g | Protein: 21.2g | Fat: 32g | Fiber: 6.1g | Net Carbs: 34g